Ginger. Care, Cultivation, Reproduction. Beneficial Features. Application. Treatment. Medicinal Plant. A Photo

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Ginger. Care, Cultivation, Reproduction. Beneficial Features. Application. Treatment. Medicinal Plant. A Photo
Ginger. Care, Cultivation, Reproduction. Beneficial Features. Application. Treatment. Medicinal Plant. A Photo

Video: Ginger. Care, Cultivation, Reproduction. Beneficial Features. Application. Treatment. Medicinal Plant. A Photo

Video: Ginger. Care, Cultivation, Reproduction. Beneficial Features. Application. Treatment. Medicinal Plant. A Photo
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Ginger in translation from Sanskrit means "horned", which is apparently connected with the shape of the ginger root. It became one of the very first spices to reach the Mediterranean coast, and has been known to the Chinese and Indians since ancient times.

The Arab merchants kept the places of its growth a secret. They assured gullible foreigners that ginger grows on the land of troglodytes, who grow it somewhere far to the south, across the Red Sea, at the end of the earth, and guard it vigilantly.

Many centuries passed until in the 13th century the famous Venetian Marco Polo got acquainted with this plant in China and at the same time described it for Europeans with Pogolotti.

The distribution spectrum of ginger was very large. At first, the rhizome was used only in medicine. It was used to combat aging, it was attributed to the property of increasing sex drive. It is said that the Portuguese generously fed their slaves with ginger to increase their fertility.

At the same time, ginger was a great spice, especially popular in the Middle Ages. The streets in the spice-trading towns were usually called "Ginger Street." The most common medical school at the time in Salerno strongly advised the use of ginger in order to always feel energized and young.

In the 19th century, doctors developed "harem candy" based on ginger. A traditional Japanese dish served on the Day of Masculinity has survived to this day, where one of the main ingredients is ginger. A Chinese dish of shrimp marinated in yellow wine, vinegar, ginger and Tartar onions is a true recipe, according to the Chinese, for female infertility and frigidity.

Over time, the culinary traditions and tastes of people have changed. Ginger is no longer consumed as often and in such large quantities as it used to be. Is it just ginger ale and ginger bread that have been and are still being produced in English-speaking countries.

But even today, ginger is prized for its zesty taste.

India and China are the main producers of ginger. However, it is also grown in Japan, Vietnam, West Africa, Nigeria, Argentina, Brazil, Australia.

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© Sten Porse

Benefit

The spectrum of medicinal properties possessed by ginger root is very wide, it has:

  • anti - inflammatory action;
  • antispasmodic action;
  • analgesic effect;
  • absorbing action;
  • exciting action;
  • carminative action;
  • diaphoretic action;
  • healing effect;
  • tonic effect.

Also, ginger has a strong antioxidant and sedative effect, enhances immunity and protects the body from parasites.

Eating ginger in food improves gastric secretion, increases appetite, relieves all symptoms of seasickness (not only nausea, but also weakness, dizziness), reduces the amount of cholesterol in the blood and lowers blood pressure. Also, ginger is useful as a prophylactic agent against the development of malignant tumors (cancer).

Even the ancients noted that ginger is able to "kindle an inner fire", it is an aphrodisiac, increases potency, relieves frigidity and infertility. Ginger is used for colds, to relieve symptoms of toxicosis during pregnancy, renal, biliary, intestinal colic, belching and abdominal pain. It cleanses the body of toxins and toxins, as a result of which it improves overall well-being, a "fresh" complexion appears, improves vision, memory and mental acuity.

If you chew fresh ginger after meals, it freshens your breath for a long time and relieves many of the problems in the mouth. Some people cannot chew ginger because of its "hotness", then you can simply rub ("brush") your teeth with ginger, this is no less useful.

Ginger is the first home remedy for any pain (headache, muscle pain). Ginger powder mixed with water (a paste is obtained) or grated ginger is applied in the form of a compress to the site of pain localization.

Application

Ginger is consumed in various forms: fresh root, dry root (powder), pickled. Decoctions, infusions, candied fruits (candied ginger), beer, ale are prepared from it. Ginger is added to pastries and meat dishes, tea, sauces and marinades.

Ginger is used both alone and in combination with various herbs and spices: mint, lemon balm, lemon, honey.

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© Michael Wolf

Landing

Ginger rhizomes can be purchased at the store or market. If there are dormant buds on the rhizome, then they can be "woken up" by lowering the rhizome in warm water for several hours

For planting ginger, it is better to purchase a low but wide pot (the rhizomes will grow in breadth) with drainage holes. Fill it 2 cm with drainage material. Fill with a good earthen vegetable mixture and place the ginger rhizome horizontally, buds up. Sprinkle earth on top so that the buds are covered by a couple of centimeters. Place the container in a warm, bright place and water to a minimum, keeping the soil moist. When the first shoots of ginger appear, watering should be increased.

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© Bff

Care

During the active growing season, ginger needs bright diffused light; it can grow successfully near windows of the western and eastern directions. At south-facing windows, the plant is provided with shading from direct sunlight, using a tulle curtain or gauze for this. On north-facing windows, ginger may lack light.

In the summer, it is useful to take the plant out into the open air (balcony, garden), in a place protected from direct sun.

The temperature for ginger is moderate, 20-25 ° C in summer. In winter, at temperatures above + 18-20 ° C, ginger continues to grow and does not fall into a dormant period, at + 10-15 ° C, ginger goes into hibernation. In this case, the plant is kept dry, at a temperature of at least + 12-16 ° C.

Watering in summer is abundant, with soft, settled water. Watering is done after the top layer of the substrate dries up. In winter, if the plant is kept at temperatures above + 20 ° C, then it is watered after the top layer of the substrate dries up. When kept in a cool room (+ 10-15 degrees), watered carefully, in order to avoid decay, after the substrate has dried, but the substrate is not allowed to dry for a long time.

During the growing season, ginger loves spraying, if in winter it is kept at temperatures above + 20 ° C, then it is also useful to spray it. Spraying is carried out with soft, settled or filtered water.

During the growing season, once every 2 weeks (from April to October), ginger is fed with organic and mineral fertilizers. In the autumn-winter period, the plant is not fed.

Ginger is a monsoon plant that hibernates by mid-winter. If the room temperature is above + 18-20 ° C, then the ginger will continue to grow. In this case, it is provided with good lighting and watered as the top layer of the substrate dries. If it is possible to allow the plant to fall into a dormant period, then it is provided with a temperature within + 10-15 ° C, watered moderately, allowing the soil to dry out, but not allowing the substrate to dry out.

Ginger is transplanted annually in the spring. Ginger prefers soil rich in biohumus. Land for planting can be made up of turf - 1 hour, humus - 1 hour, sand - 1/2 hour. Pots for growing are wide and not deep, with a good drainage layer. From ready-made substrates, nutrient substrates with a pH of 5-6 can be used, for example, for decorative foliage.

Plants are propagated vegetatively, in spring - by dividing the rhizomes into separate "tubers". They are planted one at a time in wide bowls or in shallow but wide pots. Land for planting is made up of turf - 1 hour, humus - 1 hour, sand - 1/2 hour.

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© Bff

Kinds

Medicinal ginger (Zingiber officinale)

Perennial herbaceous plants with a tuberous dismembered rhizome growing horizontally in the soil. Vegetative shoots up to 1 m tall; leaves are lanceolate, up to 20 cm long, vaginal, tightly surrounding the shoot. The flowering shoots are shorter, 20-25 cm tall, covered with leafy scales, bearing apical ears. Not known in vivo; widespread in culture.

Useful Tips

Before eating fresh ginger rhizomes, scrape off the rind with a sharp knife.

Grind the ginger, cutting the peeled root, first into thin sticks along the fibers, and then stacking it into even smaller blocks.

Crushed ginger, or ginger puree, is obtained by kneading the rhizome with a pestle in a mortar. Chopping in a blender can produce pulp. Grated ginger is obtained using a fine metal grater.

Unused pieces of fresh ginger rhizomes can be frozen. To do this, they are peeled, rubbed on a grater, filled with a mass of ice molds and placed in the freezer.

Ground ginger has a slightly different taste and aroma, therefore it is not a complete replacement for fresh or dried ginger.

Dried rhizomes of ginger are sharper than fresh ones, they need to be soaked before use. One teaspoon of chopped dried ginger equals one tablespoon of grated fresh ginger.

Ginger is used: when frying - at the very beginning of cooking (slightly mashed thin slices are placed in heated oil); when stewing meat - 20 minutes before cooking; in compotes, jelly, mousses, puddings and other sweet dishes - 2-5 minutes before cooking; in sauces - after the end of heat treatment.

Ginger root is considered a reliable antidote for poisoning by sea, river molluscs and fish, so this spice was put and continues to be put in dishes that are prepared from sea and river products.

Turmeric, along with ginger, makes up 20-30% of the famous spicy Indian curry mixture, which also includes cardamom, nutmeg, allspice, coriander, cumin, cloves, cinnamon, cayenne pepper, fenugreek and other spices. Popular all over the world with% D

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